TRIMESTRAL PROGRAM OF PASTRY AND
BAKERY
In winter 2014 - February 13 through April 29 - a
Trimestral Program in 12 lessons of Pastry & Bakery will be given at
GiglioCooking school.
The lessons
will take place on Thursdays at 06:00 through 09:00 pm.
The teacher is
Chef Giovanni Stecca.
The program is
divided in three parts.
PROGRAM:
1° Part : February 13th - March 6th
|
Paste friabili
|
Pasta frolla
classica – Il Sablée
|
|
Crema Inglese
|
Crema bavarese
– Il Cremoso
|
|
Montate di
burro
|
Plum-Cake –
Crema frangipane
|
|
Cioccolateria
|
Crema
Ganache - Temperaggio
|
2° Part: March 13th - April 3rd
|
Pasta biscotto
|
Biscotto
arrotolato – Biscotto Savoiardo
|
|
Mousse
|
Base semifreddo
– Meringa italiana
|
|
Montate di uova
|
Pan di Spagna –
Dacquoise
|
|
Crema
pasticcera
|
Crema
pasticcera – Creme Chibouste e Mousseline
|
3° Part: April 10th - April 29th (as the next Thursday
is National Feast)
|
Lieviti dolci
|
Pasta Brioche –
Pasta da Savarin
|
|
Pasta choux
|
Pasta per bigné
– Plum-cake con metodo bigné
|
|
Pasta sfogliata
|
Impasti e
sfogliature – Cottura ed impieghi
|
|
Lieviti salati
|
Pane carré –
Panini semidolci da buffet
|
For this
program GiglioCooking will release a Certification of Attendance
Please contact:
info@gigliocooking.com
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